Mediterranean Vegetable Salad with Basil Pesto
Served hot or cold, this vegetarian salad recipe is a winner. Soft and sticky roasted courgettes, peppers, aubergine and onions are tossed in our fragrant Reduced Fat Basil Pesto for a herby dressing. Finish with rocket and Parmesan.
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Cook Time
50 mins
Serves
2
Ingredients
- 2 large Courgettes, cut into 3cm-chunks
- 2 Red peppers, cut into 3cm-chunks
- 1 Aubergine, cut into 3cm-chunks
- 1 Red onion, thickly sliced
- 3 tbsp Olive oil
- Salt
- Black pepper
- 2 tbsp Sacla’ Reduced Fat Basil Pesto
- 50g Wild rocket leaves
- Shavings of Parmesan, to serve (optional)
How to make the recipe
- Preheat oven to 180°C/350°F/Gas mark 4
- Toss all the vegetables with oil in a large roasting tray, season
- Roast for 30-40 minutes, turning once or twice, until sweet and caramelised
- Remove from the oven, and mix with Sacla’ Pesto, while they're still hot
- For warm salad, toss rocket through so it wilts slightly
- For cold salad, wait until vegetables have cooled before adding the rocket
- Garnish with Parmesan
